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Vegan/Vegetarian Thai Cooking Class in Bangkok

Last week I flew to Bangkok, had a 48 hour layover and booked a Thai Cooking Class at MayKaidee’s Cooking School. Three of my KLM colleagues joined me, we had a blast and learned soo much about the Thai cuisine. May has become a very successful entrepreneur with restaurants and cooking schools in Bangkok, Chiang Mai and even New York.

The best feature of her recipes is, they are all vegetarian and vegan, the typical Thai flavour and spices make the dishes very tasteful. May changed her diet years ago to a vegetarian one after experiencing fatigue, bloating etc. In a matter of weeks, she felt so much better and energized. That’s why she continued to inspire others with her vegetarian and vegan Thai Cooking.

The class was fun and very well organized. We got to prepare at least 8 dishes, Pumpkin Hummus, Spring Rolls, Peanut sauce, ‘Pad Thai’, Red Curry Chili paste, Massaman Curry, Papaya Salad and Tom Yam Soup. All this without using any animal products like fish sauce. Only in the Pad Thai we used an egg.

Making your own Chili paste is extremely easy and worth the effort, because the taste of a homemade paste is so much more authentic. I will post some of the recipes, with a little tweak, as soon as possible. For example I will substitute the soybean oil, which is used in most of the recipes, into scentless coconut oil. I try to avoid any vegetable oils, they are highly inflammatory. Read more about it in: Toxic oils and seeds oils.

I am also going to make the Pad Thai with Buckweat noodles instead of rice noodles. So here and there some minor but ‘good for your health’ changes.

Most important thing, you gotto go to your asian store to get the real Thai ingredients like ‘lemon grass’, ‘galangal’, ‘kaffir limes’, etc.

Just some pics here to share with you my experience, stay tuned and I will post the Thai Red Curry paste real soon.

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